I love experimenting with recipes. I have several “basic recipes” that can be tweaked to suit the mood or the ingredients I have on hand. Mix and Match Muffins is one example. There’s no end to the different combinations you can create in a muffin, particularly if you have a bag of the dry mix on hand.
Pizza is another great recipe to experiment with. Once you have the dough ready, you can vary the toppings at will. Worried that you might not love the flavor combination? Well, divide the dough ball into smaller pieces and experiment with mini pizzas. You’ll get a taste of that new pizza without being stuck eating it all if it’s a train wreck.
Recently, I took some of my favorite flavors and put them on a pizza. And it was delish!
I love baked goat cheese. One of my favorite appetizers involves roasted garlic, baked goat cheese, and sourdough bread. S’pose I should blog that one….
When we go to fancy pizza restaurants where you order individually sized pizzas, the goat cheese pizza is where I land. Always. Every time. Love that flavor.
But, often goat cheese can be expensive. It’s a definite splurge. Unless I find it really cheap on markdown. Then I buy several logs and freeze them. Worked like a charm and I could add a good cheap eat to my pizza at will.
Goat Cheese – Pesto Pizza with Fresh Vegetables
1/4 batch of basic pizza dough
1/3 cup basil pesto
1/2 cup mozzarella cheese
2 ounces crumbled herb goat cheese
1/2 tomato, diced
1/4 red bell pepper, diced
1/2 cup diced red onion
Preheat oven to 475°. Prepare dough according to recipe directions. Grease baking pan. Divide dough into four portions and stretch to fit into pan. Freeze the other three balls of dough or make other kinds of pizza, like Cheese or the Jalapeno Burn.
For this pizza, spread pesto over pizza round. Sprinkle with mozzarella cheese. Sprinkle over the top the goat cheese, the tomato, the red bell pepper, and the onion. Bake 10 – 12 minutes or until crust is crisp and cheese is gooey and golden.